Updated: May 30
Delightful Vegan "Chicken" Pot Pie - this new trend homemade "chicken" pot pie is the ultimate comfort food! Come to learn how to make this easy "chicken" pot pie recipe in vegan way and you’ll love it!
10 oz diced Delight Soy Pattie
3/4 cup diced carrot
3/4 cup diced celery
3/4 cup diced white mushroom
3/4 cup diced onion
1 cup diced potato
1/4 cup frozen pea
1/4 cup of frozen corn
5 cloves minced garlic
3 Tbsp unsalted vegan butter
1/4 cup flour
1/2 cups veggie broth
1 cup unsweetened non-dairy milk
Salt & Pepper to taste
1 package puff pastry
Melt vegan butter over medium high heat. Add the Delight Soy Patty until they are browned then place in a bowl.
Next melt vegan butter, add the carrot, celery, white mushroom and onion. Stirring for 7-9 mins or until they cook down. Then, add the garlic, stir around 1-2 mins.
Add vegan butter to the pan. Turn the heat down to medium and whisk in flour to coat the vegetables. Stirring and slowly pour in the plant-based milk and veggie broth until the flour dissolves. Add pepper and salt to taste.
When sauce is thick, remove from heat. Add the browned Delight Soy Patty, frozen corn, and frozen pea, then stir to combine those as well.
Taste and adjust for seasoning! Very important!
Preheating oven to 425°F.
Place the bottom pie crust, pour veggie filling. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in oven for 25 - 30 mins. Checking around the 20 mins to make sure it doesn't burn. Once it's baked to golden brown, remove from the oven and cool for 10 mins before serving.